The couple behind the The Smoke BBQ, Steve and Peita Johnson, immigrated from New Orleans in 2004, bringing with them a patented smoker oven. Just visible over the cowhide-lined bar, the rare, industrial-sized wood smoker is fed with imported hickory for an authentic Deep South flavour.

From the belly of the oven comes house specialty: 14-hour Diamantina Wagyu beef brisket, thinly sliced and dressed with Memphis sauce. Other home-style plates include pulled pork, blackened salmon, hickory chicken and bourbon lamb ribs, all accompanied with generous servings of slaw, fries and ketchup.

At lunchtime, there’s sloppy joe-style po’ boys stuffed with cheesesteak or bayou shrimp. And while this might not be a vegetarian’s first restaurant of choice, the spinach and strawberry salad is one of a few non-meat options available.

Napa Valley and Sonoma bottles stand out amongst a largely Australian wine list. Samuel Adams and Brooklyn Lager are the beers of choice. Diner-style seating and big screen TVs tuned to ESPN complete The Smoke’s sports bar atmosphere.